June 19, 2014

Grocery List- Week 5

Yum
Meals for the week:
-black bean and pineapple enchiladas served with chips and salsa/guacamole
-quinoa tabbouleh with your choice of meat (I'll be using black bean burgers!)
-grilled vegetables with polenta croutons drizzled with a balsamic reduction served with crusty bread (can be a main dish or side)

Produce

  • 3 large yellow onion
  • 1 red bell pepper
  • 1 pineapple (you can also buy it cut up and packaged from the produce dept. if you'd like, you'll need 2 1/2 cups)
  • 3 lemons
  • 4 tomatoes
  • 2 cucumbers
  • 4-6 portobello mushroom caps
  • 1 large eggplant (or 2 japanese)
  • 3 medium zucchini
  • 2 bunches green onions
  • 1 package of polenta
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
Baking/Nuts
  •  
Spices/Oils/Vinegars
  • 1/2 cup olive oil
  • 1 cup good quality balsamic vinegar
Ethnic
  • 1 (4.4 oz) can chopped green chilies
  • 1 (10 oz.) can mild enchilada sauce
  • 1 1/2 cups quinoa
Pasta/Beans/Canned Goods
  •  1/2 cup dried black beans, cooked
Freezer
  •  
Dairy
  • sour cream
  • 2 cups shredded cheddar cheese
  • 4 ounces feta cheese crumbles
Seafood/Meat
  •  your choice to accompany the quinoa tabbouleh
Miscellaneous
  • 8 flour tortillas (8 or 9 inch)

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